What You Need

2

baked 9-inch round white cake layers, cooled

1

tub
(8 oz.) COOL WHIP Whipped Topping, thawed

1

pkg.
(7 oz.) BAKER'S ANGEL FLAKE Coconut

Suggested decorations: licorice, gumdrops, jelly beans

Make It

LEAVE 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in diagram. (See Tip.) Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.

FROST cake with remaining COOL WHIP.

SPRINKLE with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Kraft Kitchens Tips

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Special Extra

For a pink bunny cake, prepare as directed, adding a few drops red food coloring to the COOL WHIP. Or, to decorate the bunny cake with tinted coconut, mix 1/2 tsp. water with a few drops of food coloring. Add to some of the coconut in resealable plastic bag. Seal bag; shake until coconut is evenly tinted. Sprinkle center of bunny's ears with tinted coconut; sprinkle remaining coconut onto rest of cake.

this is a very special recipe @ our house. Every Easter
what I do is I bake and cut up the bunny cake and I place all the candy in dishes and let my grandchildren decorate there own bunny, they enjoy it very much. I also enjoy their faces as they are having fun. :)

carriewojo

posted:

4/4/2007

The cake is beautiful, and not to difficult to make. To rating would have been superb if the diagram to cut the cake would have been more to size, or at least able to resize.

mary7443

posted:

4/3/2007

it was very great for kids enjoy it and good news and ideas.

jbmkitty

posted:

4/1/2007

It would not be Easter without my mother's bunny cake. My mother has been making this bunny for over 50 years. My mother cuts mashmellows in half with the sticky side up for a puffie nose like a really bunny.

a cook

posted:

3/30/2007

I used to make this recipe with my mom and now I am making it with my daughters. It is a fun and easy recipe!

busymom2

posted:

3/29/2007

I have made this recipe numerous times over the past 15 years. It is delicious, simple, and very fun to make. To my family, it isn't Easter without mom's bunny cake!

GLSchmidt98

posted:

3/28/2007

We make this every year for our family Easter gathering, we use frosting and color the coconut too. We have been making this for as long as I can remember (25yrs or so)

flead01

posted:

3/28/2007

I made this recipe about 20-25 years ago when I was just learning to cook. I still have the original Newspaper cut-out for the recipe. It's been a while since I made it, but plan on making it this year. It was a hit when I was a kid, with kids and adults a like. I have made it for my kids several years ago, and not look forward to seeing their faces again as well as the rest of the kids and adults in the family!

janfl

posted:

3/28/2007

I made this cake every year when my children were growing up. This year maybe I will make one for my grandchildren. :)

hopeky94

posted:

3/28/2007

My mom and I made this cake years ago, for my brother's April birthday, and everyone was awed by how "good" we were at cake decorating! LOL We used white frosting instead of Cool Whip, omitted the coconut, and used colored icing in a tube to paint on the whiskers and around the edges of the bow. I believe we also used pink icing in a tube to draw an outline of the inner part of the ears. So once you get the basics of this recipe down, have FUN with the decorating!! :) Now, to make this again using the strawberry Cool Whip-- yummm...